You should have to scoop (or at least coax) it into the mixer bowl when it is cooled, it should not be able to be poured. The other key is to make sure it is completely cooled to room temperature before you add it to the butter.
You don’t want to melt the butter at all. Other than that, just let it whip nice and long. That is where you get that great fluffy texture. Don’t get yourself in a hurry and take it off too soon. If you have never made a cooked frosting, you don’t know what you are missing!
The only word of warning is that this frosting doesn’t fare well in hot temperatures. It is a very soft butter frosting and you are going to want to keep it cool or at room temperature.
If you are having a summer BBQ, you’ll want to keep them in the house until you are ready to serve them.
I brought these too a gathering at my uncle’s river camp. They were well received, especially by my Uncle Steve. He said he wouldn’t mind drowning in the stuff!
- In a medium saucepan, whisk together flour, cocoa, instant coffee and sugar. Add the cold milk, a little at a time. Whisk after each addition to avoid lumps.
- Heat over medium heat, stirring constantly until mixture becomes a thick paste.
- Cool and then chill in the refrigerator until ready to use.
- Once the cocoa paste you made is chilled, cream the butter in your mixer until smooth.
- Scoop the cocoa paste mixture into butter and add vanilla. Whip on high speed for 7-10 minutes or until light and airy.
- Frost your cake or cupcakes. Store in the refrigerator.